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Pineapple Ice Cream
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2 cups milk
1 cup sugar
3 eggs, lightly beaten
1-3/4 cups heavy whipping cream
1 can (8 ounces) crushed pineapple, undrained
In a large saucepan, heat milk to 175°; stir in sugar until dissolved. Whisk a
small amount of the hot mixture into the eggs. Return all to the pan, whisking
constantly. Cook and stir over low heat until mixture reaches at least 160°
and coats the back of a metal spoon. Remove from the heat. Cool quickly by
placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream
and pineapple. Press waxed paper onto surface of custard. Refrigerate for several
hours or overnight. Fill cylinder of ice cream freezer two-thirds full; freeze
according to the manufacturer’s directions. Refrigerate remaining mixture until
ready to freeze. When ice cream is frozen, transfer to a freezer container;
freeze for 2-4 hours before serving.
Yield: 6 servings.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |